Ingredients
2 tbsp coriander leaves
finely chopped
2 tbsp continental parsley
finely chopped
½ tbsp ground cumin
½ tbsp ground coriander
1 clove garlic
finely diced
½ tsp mild paprika
½ tsp ground turmeric
3 tbsp olive oil
for chermoula
¼ cup lemon juice
(60ml)
600g potatoes
peeled
2 tsp ground cumin
2 tsp sea salt
3 tbsp olive oil
4 salmon fillets
(125g each)
100g baby spinach
Equipment
- 1 large bowl
- 1 large pot
- 1 large non-stick frypan
- 1 bowl
- 1 paper towel
- 1 food processor (optional)
- 1 tweezers (optional)
Instructions
- For chermoula, combine all ingredients in a large bowl. Season well.
- Cut potatoes in a 1.5cm dice, place in a large pot of water, bring to the boil and simmer for 6 minutes until just cooked. Drain and set aside.
- Combine cumin and sea salt in a bowl. Coat salmon fillets all over with mixture. Heat 2 tsp olive oil in a large non-stick frypan and cook salmon skin-side down for 3 minutes over medium heat. Turn and cook for a further 2-3 minutes. Remove and keep warm.
- Wipe out pan and heat remaining oil over medium heat. Add drained potatoes and cook, turning often, until golden and crispy, approx. 6-8 minutes. Remove to a bowl lined with paper towel.
- Add crispy potatoes to chermoula mix and toss to coat. Divide spinach leaves between four serving plates, top with potatoes and salmon.
Notes
Tip
Blitz the chermoula ingredients in a food processor if you prefer.
Tip
Be sure to remove the pin-bones from your salmon fillets with a pair of tweezers to prevent choking.
